ven to 350\u00b0F. Combine rhubarb, strawberries, 1/4 cup of
arge breadcrumbs. Fingers are best for this job but you can
covered, for 4-5 mins, until almost tender.
Add rhubarb and
rst of all make the crumble by combining all the ingredients
75\u00b0F
Heat the rhubarb in a pan on medium
Save tablespoon of flour for rhubarb filling.
Sift flour, salt and 1/2 cup sugar.
Stir in oats.
Stir in melted butter or margarine until mixture is crumbly.
Press 1/2 of the oats mixture evenly over bottom and sides of 9-inch pie pan.
Combine rhubarb, 1/2 cup sugar, 1 tablespoon flour, cinnamon and water.
Turn into crust.
Sprinkle remaining oat mixture over fruit.
Bake in moderate oven at 350\u00b0 until rhubarb is tender and crust is lightly browned, about 45 minutes.
ntil sugar dissolves. Simmer, uncovered, for 4-5 minutes, until pears
n a baking pan.
For the crumble, combine the oats, flour
-quart baking dish.
For the crumble, sift flour into a
nch over long sides.
For the crumble, sift flour and cinnamon
owl with an electric mixer for 3 mins, until smooth.
aking dish. Set aside.
For the crumble topping, place oats, almonds
eat to high and boil for 5 mins. Reduce heat to
an and spread evenly.
For the crumble, combine all ingredients in
efreeze for a further 2 hours, then stir in the crumble and
ook over a medium heat for about 10 minutes, stirring occasionally
covered, for 4-5 minutes until almost tender.
Add rhubarb and
ish.
To make the crumble, sift flour into a medium
our fingers to make a crumble.
For the filling, mix the
Preheat oven to 400\u00b0F.
Divide rhubarb and blueberries between four 8.5 oz ramekins. Pour orange juice evenly over fruit then sprinkle with sugar.
For the crumble, in a large bowl, combine flour, oats, Corn Flakes, coconut and cinnamon. Add butter and mix well.
Sprinkle crumble evenly over fruit. Bake for 20-25 mins, until rhubarb is tender and topping is crisp and golden. Let cool for 5 mins before serving. Dust with powdered sugar and serve with heavy cream.